Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.

Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

Recent Reviews

Superb flavors & textures - definitely worth the effort.
I sliced the cantaloupe by hand, thin rather than very thin, which I think provided a nice contrast to the very thin celery and scallions. I served it as appetizer/salad followed by simple oven roasted salmon filet & fresh corn on the cob. Perfect summer dinner.

A Cook from New York, NY /

Flag if Inappropriate

The dressing was outstanding. I
used lime instead of lemon, and
white wine vinegar instead of
Champagne.
Loved the mint and the shallots.
As far as the salad goes, I think
the dressing over just the melon
would have been perfectly adequate.
I know that might not be texturally
appealing, but the radish and celery
didn't add anything but work to the
recipe, in my opinion.
Will make the dressing again.

knikkki from Northern Cal /

Flag if Inappropriate

This was surprisingly VERY good. I really liked the layers of flavour with the acid, sweet, bitter all well balanced with a nice texture. Slice the cantaloupe crosswise after halving it lengthwise with a mandoline.

skwolfpack from San Antonio. TX /

Flag if Inappropriate

This was really easy and refreshing.
The only thing I changed was white wine
vinegar in place of Champagne vinegar as
I didn't have. Will be making this
again.

A Cook from De /

Flag if Inappropriate

The flavors were nice and bright - great for a hot summer night. My only issue is that it's very labor intensive (thus the 2 forks). The crunch of the veggies is a nice juxtaposition to the soft melon, and the mint and lemon juice in the dressing was nice.